jer 旨い
• Oct 18, 2023
each packet is 8g
optional, i used this one here. this addition massively improves the rise and fermentation of the bagels, as well as lengthening the amount of time they will last– but is by no means required.
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combine your yeast (8 g) with honey (15 g) and warm water (60 g) and allow it to bloom while you prepare the ingredients for the dough.
measure out your dry ingredients and stir thoroughly to combine before adding in the water to ensure everything is evenly distributed. add the water (260 g), then stir to combine until you reach a shaggy dough. with a soaking wet hand, continue to mix the dough in the bowl until it comes completely together.
turn the dough out onto your work surface and knead by hand for around 15 minutes, until the dough had built up significant strength and doesn’t tear when you stretch it thin. if the dough gets too tough to work, allow it to rest for 5 minutes (covered with a damp towel) and continue kneading.
this is a key step in ensuring the rise, structure, and texture of the finished product. because the dough has such a high percentage of protein, it will seem very tough and very difficult to work with. this is normal. patience is key, and i don’t recommend under-kneading this dough. thank you for coming to my ted talk
when you have built up significant strength in the dough, place it in a lightly oiled bowl and cover. allow it to rise at room temperature for 1 hour.
once risen, turn out the dough again onto your work surface and knock out any excess gas that has built up by gently patting the dough flat.
divide into six equal portions, and begin forming them into bagels. take each portion of dough and stretch it into a ball, then place the ball on the work surface (seam side down) and roll in a circular motion to smooth it out.
once you have done this to all the portions of dough, form into round bagels one of two ways–the traditional rolling method (rolling it out into a tubular snake shape, then wrapping it around your hand to form a circle), or the donut method (poking a hole in the middle and stretching it into a ring). rest as needed to allow the gluten strands to relax in between shaping steps–this will ensure that it holds shape.
once they are all shaped, transfer the bagels into your fridge, covered with plastic wrap, and allow them to cold ferment for at least 4 hours, but preferably overnight (and up to 24). the longer you allow them to ferment in the fridge, the more flavor you develop (not unlike aging beer, made from fermented barley!)
it’s important to note: the bagels must be proofed before boiling. this can happen in the fridge if you opt to ferment them longer, but if you keep it short you may have to leave them out in a warm spot to fully proof. you will know they are proofed when you poke the dough and it springs back slowly. if it springs back too quickly, it is under proofed. if it doesn’t spring back at all, you may have over proofed them.
bring a large pot of water to a rolling boil and add in honey, brown sugar, or barley malt syrup if you have it. while it comes up to temperature, preheat your oven to 425°F.
boil the bagels for 1 minute on each side (over boiling them will cause them to blow up at first and then completely deflate once baked in the oven!!). remove and set on a parchment lined baking sheet.
optionally brush with an egg white (for shine and extra sticking power when it comes to toppings–don’t use the whole egg here, or else it will brown the crust far too much at this temperature).
top with desired toppings and bake for 35-40 minutes, depending on how dark you prefer your crust (i always go on the darker side).
allow them to cool completely before slicing in, and enjoy :)
